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Menu Engineering in Jordanian Health-Care Centers: A Modified Balanced Scorecard Approach

  • Madher E. Hamdallah
  • Anan F. Srouji
Conference paper
Part of the Lecture Notes in Mechanical Engineering book series (LNME)

Abstract

This paper aimed to observe whether using Menu Engineering (ME) with a modified balanced scorecard (BSC) for menu inquiry provides different awareness into real menu success in health-care centers. The traditional ME method simply relies on food costs to control the contribution margin (CM), hence this study will focus on financial and non-financial perspective effect on the performance of the health-care centers, by modifying the traditional template. An improved ME model in relation to BSC was developed and tested on different health-care centers in Amman. By using multiple linear regression and Anova tests, it was found that the modified model including both financial and non-financial perspectives affect the ME by a positive significant relationship, in addition to the increase of the respondents’ awareness of their importance as their experience and age increases.

Keywords

Menu engineering (ME) Health-Care centers Balanced scorecard (BSC) 

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Accounting DepartmentAl-Zaytoonah UniversityAmmanJordan

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